Vegan Egg Nog

This vegan egg nog was a challenge to create, but the result is a sweet, mild, rich-tasting drink. If you choose to add liquor, be aware that the flavor comes through much more strongly in this lower-fat nog, so start with the smaller amount called for and add more to taste.

8Servings

Ingredients

2 10.5-oz. pkgs. soft, silken tofu

16 oz. vanilla soymilk or rice milk

1 Tbs. plus 1 tsp. vanilla extract

1/4 cup sugar

2 Tbs. brown sugar

1/4 tsp. ground turmeric

1/2 to 1 cup rum or brandy, optional

Preparation

In blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl. Serve well-chilled and dusted with nutmeg.

“I came up with this because I couldn’t find easy baked-goods recipes for vegans,” says Laurie Dolan, a California resident and a mother of two boys. “I saw in a PETA newsletter a while back that you could substitute applesauce and baking powder for eggs, so I started ...read more

When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that ...read more

A simple frozen coffee treat, this serves as a topping for fudgey brownies. This will freeze solid, so enjoy it while its still soft enough to scoop or spoon. Alternatively, thaw it enough for easy scooping, or scrape off icy portions as a topping. ...read more

The dairy-free caramel sauce for this recipe wowed the VT staff with its luscious, ooey-gooey texture. The sauce will keep for up to two weeks in the fridge, so you might want to double it to have extra for topping other desserts. ...read more